Quick & Easy Thai Chicken Soup Recipe

Welcome to a flavorful journey that brings the vibrant tastes of Thailand straight to your kitchen. This delightful bowl of comfort, perfect for any day of the week. You’ll love how incredibly quick it comes together, promising authentic, soul-warming flavors without fuss. Get ready to create a truly delicious and satisfying meal everyone will adore.

Why You’ll Love This Thai Chicken Soup

• Quick & Easy Weeknight Meal: Prepare this delicious Thai chicken soup in just 20 minutes from start to finish.
• Packed with Authentic Thai Flavors: Enjoy the perfect balance of spicy, sour, sweet, and savory notes in every spoonful.
• Comforting and Deeply Satisfying: Warm up with a bowl of this creamy and aromatic homemade Thai soup, ideal for any season.
• Healthy and Customizable Recipe: Load it with your favorite vegetables or adjust the spice level to suit your taste.
• Perfect for Meal Prep: This easy Thai chicken noodle soup tastes even better the next day, making it great for lunches.

Discover more about the distinctive characteristics of Thai red curry paste and its role in authentic Thai cuisine.

Ingredients for Thai Chicken Soup

Gather these fresh ingredients to create your incredible bowl of Thai chicken soup. This recipe uses simple items you can find at most grocery stores, making your cooking experience smooth and enjoyable.

• 1 tablespoon olive oil (or coconut oil)
• 1/2 medium yellow onion, chopped finely
• 1 teaspoon grated fresh ginger
• 3 cloves garlic, minced
• 4 heaping tablespoons Thai red curry paste
• 4 cups chicken or vegetable broth (low sodium)
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles, thin or medium
• 1 (13.5 ounce) can full-fat coconut milk
• 2 cups shredded cooked chicken (rotisserie works great)
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped green onions/scallions, to taste
• Salt and pepper, to taste
• Lime wedges, for serving (optional)

Notes & Substitutions

Red curry paste brands vary in spice. Start with less and add more if you prefer extra heat. For chicken, shredded rotisserie chicken is a fantastic time-saver, but leftover cooked chicken or even sautéed chicken breast works. Thin or medium rice noodles are best for this creamy Thai soup, but you can use ramen noodles in a pinch. Boost your nutrition with additions like sliced mushrooms, bell peppers, or spinach. Feel free to swap basil and cilantro for other fresh herbs like mint if you wish.

Equipment Needed

You only need a few basic kitchen tools to make this flavorful Thai chicken noodle soup:

• Large pot or Dutch oven
• Cutting board and knife
• Grater (for fresh ginger)
• Measuring cups and spoons
• Ladle for serving

How to Make Thai Chicken Soup (Step-by-Step)

Making this delicious Thai chicken soup is incredibly simple and quick. Follow these easy steps for a flavorful meal.

1. Prep aromatics: Finely chop the yellow onion, grate the fresh ginger, and mince the garlic cloves. This sets the base for your rich flavors.
2. Sauté base: Add olive oil to a large pot over medium-high heat. Cook the chopped onion for about 5 minutes, stirring occasionally, until it softens and becomes translucent.
3. Add aromatics: Stir in the grated ginger, minced garlic, and the fragrant red curry paste. Cook for about 30 seconds, stirring constantly. This “blooms” the curry paste, deepening its flavors.
4. Add liquids: Pour the chicken broth, water, and fresh lime juice into the pot. Stir everything together well.
5. Introduce noodles: Add the uncooked rice noodles to the pot. They will cook directly in the soup, absorbing all the wonderful flavors.
6. Bring to boil: Increase the heat to high and bring the mixture to a gentle boil. Let it simmer briefly to start cooking the noodles.
7. Stir in creamy base: Reduce the heat to medium-low. Stir in the full-fat coconut milk and the shredded cooked chicken.
8. Simmer flavors: Let the soup simmer for about 10 minutes. This allows the flavors to meld beautifully and the noodles to finish cooking to al dente. Avoid overcooking the noodles.
9. Finish with freshness: Turn off the heat. Stir in the torn fresh basil, chopped fresh cilantro, and sliced green onions/scallions. The fresh herbs brighten the whole dish.
10. Season and serve: Taste the Thai chicken soup and adjust seasoning with salt and pepper as needed. Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid over time, so enjoy it fresh. If reheating leftovers, add more chicken broth for perfect consistency.

Pro Tips for the Best Thai Chicken Soup

• Don’t skip blooming curry paste: Sautéing the curry paste briefly in oil unlocks its full aromatic potential and deepens the flavor of your soup.
• Use good quality chicken broth: A high-quality broth provides a robust base for this flavorful homemade Thai soup.
• Fresh herbs are essential here: Fresh basil, cilantro, and green onions add bright, vibrant notes that transform the dish.
• Do not overcook the noodles: Rice noodles cook quickly. Watch them closely to ensure they remain al dente and not mushy.
• Adjust spice level carefully: Red curry paste varies in heat. Add a little at a time and taste before adding more.

Troubleshooting Common Issues

• Soup too spicy? Stir in a bit more full-fat coconut milk or a spoonful of sugar to balance the heat.
• Soup too thin? Simmer the soup uncovered for a few extra minutes to allow some liquid to evaporate. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the simmering soup.
• Lack of flavor? A splash of fish sauce can add depth and umami. More lime juice brightens the flavors, or a pinch of sugar can balance saltiness.

Serving Suggestions, Storage, & Variations

Serve your hot Thai chicken soup immediately, garnished generously with fresh herbs and an extra lime wedge for squeezing. A side of crusty bread or extra rice noodles can also complement this hearty meal.

Store any leftover Thai chicken soup in an airtight container in the refrigerator for up to 3–4 days. Note that the rice noodles will continue to absorb liquid and may become softer. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the soup has thickened too much. Freezing is possible for the broth portion (without noodles or chicken), but the coconut milk base might separate upon thawing; stir well to reincorporate.

Flavor & Ingredient Variations

• Protein swaps: Easily substitute shredded cooked chicken with cooked shrimp for a seafood twist, pan-fried tofu cubes for a vegetarian option, or thinly sliced pork.
• Veggie boost: Elevate your homemade Thai chicken soup with extra vegetables like sliced bell peppers, baby bok choy, snow peas, or sliced carrots.
• Spice adjustments: For more heat, add thinly sliced fresh red chiles (like bird’s eye chilies) or a dash of chili oil when serving.
• Crunchy topping: Sprinkle with roasted peanuts, crispy fried shallots, or a few toasted cashews for added texture.

Thai Chicken Soup Nutrition

This hearty and flavorful Thai chicken soup offers a range of nutritional benefits. It provides lean protein from the chicken, healthy fats from the coconut milk, and a good source of fiber and vitamins from the vegetables and herbs. You can easily customize it to fit your dietary needs, such as using low-sodium broth or adding extra non-starchy vegetables.

For a deeper dive into the health aspects of key ingredients, learn more about the nutritional benefits of coconut milk.

Thai Chicken Soup FAQs

• Is this soup very spicy? The spice level of this Thai chicken soup depends on your red curry paste. Start with less and add more to taste for your preferred heat.
• Can I make it vegetarian/vegan? Yes! Use vegetable broth, swap chicken for tofu or tempeh, and ensure your red curry paste is vegan (some contain shrimp paste).
• Can I use raw chicken? For this recipe, it’s best to use pre-cooked, shredded chicken for quick preparation. If using raw chicken, dice it and cook it thoroughly before adding the coconut milk.
• What are the best noodles? Thin or medium flat rice noodles work perfectly, absorbing the creamy broth without becoming too heavy.
• How long does it keep? Stored in an airtight container in the refrigerator, this easy Thai chicken noodle soup remains delicious for 3–4 days.

Conclusion

This quick and easy Thai chicken soup is more than just a meal; it’s a bowl of vibrant, comforting flavors designed to simplify your cooking. We hope you feel inspired to create this delicious, beginner-friendly recipe in your own kitchen. It truly brings the essence of Thai cuisine right to your table without any fuss. Enjoy every warm, savory spoonful of this delightful homemade Thai soup. We can’t wait for you to try it!

Quick & Easy Thai Chicken Soup

This quick and easy Thai chicken soup is bursting with bold flavors and ready in just 20 minutes. Made with red curry paste, coconut milk, shredded chicken, and rice noodles, it's a warming, creamy, and comforting weeknight dinner.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main, Soup

Cuisine: Asian, Thai

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil (or coconut oil)
• 1/2 medium yellow onion, chopped finely
• 1 tsp grated fresh ginger
• 3 cloves garlic, minced
• 4 heaping tbsp Thai red curry paste
• 4 cups chicken or vegetable broth (low sodium)
• 2 cups water
• 1 juice of 1 lime
• 3.5 oz uncooked rice noodles (thin or medium)
• 13.5 oz can full-fat coconut milk
• 2 cups shredded cooked chicken
• fresh basil, torn (generous handful)
• fresh cilantro, chopped (handful)
• green onions/scallions, chopped (to taste)
• salt and pepper, to taste
• lime wedges, for serving (optional)

Method

 

1. Finely chop the onion, grate the ginger, and mince the garlic.
2. Heat oil in a large pot over medium-high. Sauté onion for ~5 minutes until soft. Add ginger, garlic, and curry paste; stir for 30 seconds.
3. Stir in chicken broth, water, and lime juice. Add uncooked rice noodles. Bring to a gentle boil.
4. Reduce heat to medium-low. Add coconut milk and shredded chicken. Simmer for 10 minutes until noodles are tender.
5. Turn off heat. Stir in basil, cilantro, and green onions. Season to taste with salt and pepper. Serve with lime wedges if desired.

Notes

Rice noodles soak up broth over time—add extra stock when reheating. Red curry paste varies in heat—start small and adjust. Stir in fresh herbs last to preserve their brightness.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com